2. Coat 9-inch-square baking pan with cooking spray, then spread bread mixture in pan. Bake 35 to 40 minutes, or until you can press on center of pudding and no raw egg mixture rises up. Cool slightly, then cut into 8 squares.

3. To make Whisky Sauce: Combine sugar and ½ cup water in small saucepan. Bring to a boil over medium-high heat, and boil 2 minutes. Remove from heat, and stir in bourbon. Return to heat, and boil 2 minutes more. Transfer to pitcher, and let cool slightly. Serve warm Whisky Sauce over Bread Pudding.